I found this recipe for Lemon Jalapeno Jelly while I was browsing Pinterest the other day. I had all the ingredients and was getting out all of my canning stuff anyway to do the Cranberry Sierra Mist Jelly, so I thought I’d give it a go. Turns out, it is tart and super delicious!!
I used my blender to chop up/puree my jalapenos most of the way, and I just added a bit of the lemon juice to speed things up. One thing I will say- I absolutely LOVE this when it is warm, I will dip chips, crackers, heck even my finger in it and eat it. Cold? I can’t take it in big doses, like on a biscuit or something. It’s just a bit overpowering. I’ve been meaning to mix it with some sour cream to see if that would chill it out or something, but haven’t gotten to it yet. But I would still suggest making it to use as a dip, warmed up :-). Actually, I think microwaving some spread all over a package of cream cheese would be absolutely divine!!!
P.S.- you can also do this recipe without the jalapenos with just a lemon jelly– I will be trying that, too.